Fish and Seafood Degustation

We were supposed to see a demo from a MOF chef that week, explaining about filleting fish and opening oysters etc. He was sick and we were left with all the fish and seafood ordered and we already woke up early so we had this day with chef Antoine. What we did is to fillet all of the fish, open all of the clams, oysters and sea urchins and then eat everything with some fresh bread and salted butter, some white wine and there you go – the perfect breakfast!

Palourde and Oursin

Huitres Perls Blanches

Dorade

Rouget Barbet

Maquereau

Palourde

Taking out the bones without separating the fillets

Cute

Beautiful mackerel

Chef's filleted fish

My filleted fish

Nice to practice with no pressure

Sashimi maquereau with skin on

Shashimi platter

Sea urchins, still alive.

Cut it all around

Appetizing

Opening clams is easy, we ate them raw this time

Seafood platter

Antoine arranging the scene for us to take a nice picture

Best breakfast!

Now I can say I learned to open Oysters. I’m still pretty bad at it. It’s very difficult!

[…] by myself, tasted a 40 euro “Bresse” chicken,tried to eat pretty much everything in its raw form, first time I worked in a restaurant: as a cook and as a waitress (one day was enough). I tried so […]